NSF International - Plan Review Training
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Course Overview: This two-day course represents the latest plan review information in a dynamic and interactive format. Whether you are a regulator or an industry professional hoping to build knowledge of the plan review process, the course will provide key information that ensures accordance with current U.S. Food and Drug Administration (FDA) guidelines.
Course Content: “Plan Review for Food Establishments” is based on the Conference for Food Protection/FDA Blue Book and FDA’s Plan Review training course and responds to the current food code. The two-day course will cover the Plan Review application process; regulatory authority compliance; design, installation and construction of a food establishment; compliance with Hazard Analysis Critical Control Points (HACCP) and Good Manufacturing Practices (GMPs); and a plan review outline as it pertains to the current food code.
• Menu Review and Plan Review Application
• Refrigeration capacity and types
• Cooking Equipment selection and ventilation requirements and sizing
• Hot Water Heating Sizing; plumbing, water supply and wastewater disposal
• Handwashing station requirements
• Calculation of Dry Storage capacity
• Interior material finishes and lighting requirements
• Toilets, dressing rooms and utility facilities’ requirements
• Pest Control and Solid Waste considerations
Prerequisite: Experience in restaurant inspection is needed.
About the Trainer: Harry Grenawitzke, a Registered Sanitarian who is a former President of the National Environmental Health Association (NEHA) and the American Academy of Sanitarians (AAS). He served previously as the NSF Vice President, Regulatory Affairs, and has over 39 years of experience in Environmental Health in both the public (20 years) and private sectors. In addition to Plan Review he teaches courses in HACCP Food Manager Certification, Temporary Food Events and consults with a number of corporations and the US Department of Justice.
About NSF: NSF International, a not-for-profit, non-governmental organization, is the leading global provider of public health and safety risk management solutions in the areas of food, water, indoor air and the environment (www.nsf.org). NSF provides product certification and safety audits for the food and water industries. Other services include management systems registrations delivered through NSF International Strategic Registrations, Ltd. and education through the NSF Center for Public Health Education. NSF is a World Health Organization Collaborating Centre for Food and Water Safety and Indoor Environment. Founded in 1944, NSF is headquartered in Ann Arbor, Michigan and serves companies in 80 countries.
Courses Held:
April 28-30, 2010, Battle Creek, MI
Information courtesy of NSF International
Course Offerings
- A Coordinated Response to Food Emergencies
- Application of Basics of Inspection and Investigation
- Dairy HACCP Auditor Course
- Environmental Sampling
- Fellowship in Food Protection
- Food Good Manufacturing Practices
- Food Processing & Technology
- Food Vulnerability Assessment
- Foodborne Illness Investigations
- Intro to IFPTI
- Instructor Development Workshop
- Livestock Slaughter Inspection Training
- Managing Retail Food Safety
- Milk Pasteurization Controls and Tests
- NSF Food Equipment Standards
- NSF Plan Review Training
- Sanitation, Sampling & Record-Keeping Workshop
- Seafood HACCP Alliance Train-the-Trainer
- Seafood Sensory School
- Shellfish State Standardization